Ok. I'm definately gonna take the plunge and do a brisket next week. All these recent posts on brisket are killing me. Tried one years ago when I first got the vertical Brinkman and had no clue what I was doing - hence it was a disaster. Haven't tried it since. However, thanks to this great forum, I am ready to attack this BBQ icon once again. Will do some more homework on the threads between now and then to figure out the details. One question - scored a 100 lbs of seasoned red oak today for a few bucks. Will this work for Brisket? Also have some Pecan and of course store bought Hickory and Mesquite. What do you guys recommend?